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- #21
keljonma
Epicurean Goddess
Yeah, DM, I peel them first all the time. I don't mind peeling garlic, and it does save a bit of time *in the oven*. But quick and easy - throw it in and bake and squoooosh it out works too.DrakeMaiden said:Hey, this is really serendipitous, but I happened to find a "better way" to roast garlic yesterday. Apparently if you separate the cloves out, and then trim off the bottom hard part, then coat them all in oil (in a bowl) and roast them (won't take as long as the entire head does) you will get a better yield. I am going to try this technique anyway, next time I roast garlic. ETA: You briefly mentioned this as an alternative method in your recipe, but I didn't notice it on first glance.
It is only 9:30 in the morning here and you have now gotten my stomach growling at me!
It is lunch time here...3 hrs ahead of you.